Friday, November 14, 2008

Peanut Butter Pumpkin Bread

quickbreadpumpkinpb (3)

There was still some leftover pumpkin puree left in the freezer, but instead of making yet another batch of pumpkin muffins, I wanted to try something new. By something new, I was going to make the muffin recipe in a loaf pan, except add something better.. peanut butter. I love peanut butter so much I would like to think it goes with everything, but I guess there are times when well... it doesn't. I hate to admit it, but this is one of those times. There was just way too much competition going on with the pumpkin and the peanut butter, I don't even know what I was tasting! The best part about using peanut butter was I could totally eliminate the butter and use just two tablespoons of oil. Occasionaly, I see other bloggers use just one or two tablespoons of oil and always wondered how that would turn out. I mean, it's hard enough sometimes trying to get full fat desserts to work, think about how much harder it must be to do low fat baking! Since I had all that peanut butter going in, technically it wasn't low fat, but I guess I have to start somewhere.


The quick bread ended up being something totally different from what I usually make. It was actually the first time I branched out from a recipe and changed things up a bit. I also skipped the whole mixer thing and folded everything by hand. Too bad no one in my family liked the flavour combination, but I thought it was still good. The best part was I didn't end up with something overmixed considering I went mixer-less.. hmm.. I guess those folding skills are improving! Maybe I should've thrown in some chocolate chips, since everything seems to taste better with chocolate! If you're still into regular pumpkin baked goods, you should definitely tryout this recipe from CI. Just replace the peanut butter and oil with 8 tablespoons of melted butter.

I still can't find my camera charger and I think I'm going to go crazy if I have to continue taking pictures with my phone!

Adapted from Cook's Illustrated Pumpkin Nut Bread

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon table salt
1/4 teaspoon ground nutmeg
2 cups pumpkin, mashed (or 1 15-ounce can pumpkin)
1 cup sugar
2 tablespoons oil
1 cup peanut butter
2 large eggs
2 teaspoons vanilla extract

Preheat oven to 350 F
1. Mix flour, baking soda, baking powder, cinnamon, nutmeg, salt in a bowl
2. Whisk peanut butter, oil, eggs, sugar in a bowl
3. Mix pumpkin puree with wet ingredients
4. Combine dry ingredients with wet being careful not to overmix
5. Pour batter in 9 x 5 inch loaf pan
6. Bake for 45-55 minutes or until a toothpick inserted in the centre comes out with a few crumbs attached
7. Cool in pan for 10 minutes and then transfer to wire rack

quickbreadpumpkinpb (2)


  1. PB-PUMPKIN BREAD?!?!??! That beats my PB-Banana bread, for sure!! :-D

  2. Bet this made your house smell amazing! It's been too long since I've baked with pumpkin, and PB+P+CC sound like the way to go :)

  3. PB Pumpkin bread does sound good together, even though you weren't crazy about the flavors. Would you say cut back on one and increase the other?

  4. This bread look sand sounds amazing!

  5. Perfection on a plate and a slice definitely needs to meet my tea about now!

  6. You can try using applesauce as a fat replacer. I've also read that yogurt works well though I haven't tried it.

    In response to the comment you left on my blog...
    When you wrote about carrying the ccc cookies in a lid without the container that made me laugh. I would totally do something like that. However I think I've just come to accept the fact that delicious crispy edges are always gone the second day for cookies. =( And I don't know if you've ever made madeleines but they are so different fresh compared to the next day, or even a couple of hours later!

    And with testing cookies being left on the sheet for 2, 5 and 10 minutes. Well it used to drive me crazy thinking about all the different ways that cookies could turn out - soft in the middle, just completely cooked, and even a little on the burnt side. I could find something to love in all of them, and then yea the idea of what happens when you leave the cookies on the sheet for different amounts of time. And I pretty much like all the variations and couldn't decide which way was best.

  7. Your fam didn't dig this? What in the world happened to their tastebuds? Are they broken?

    All kidding aside... great job on the new idea and branching out. You went on a whole new tree right there... this is sweet. I'm all about fat replacing too.

    So basically Steph, you rock :)

  8. I think I would have to taste that just to see. It sounds like an interesting combo.

    It sure looks pretty, it's a lovely color.

  9. I have to say that it looks extremely moist. Sorry it wasn't everything you were hoping it would be. But I bet you're right about the chocolate chips.

  10. This is a really interesting combination. I can't imagine how it would taste. I am so curious I might just have to find out!

  11. This looks wonderful, even if it isn't everything you'd hoped for.

  12. peanut butter and pumpkin??! Umm...YUM!!

  13. Wow! This is a new one for me. I am definitely adding it to my 'recipes to try' list :-) I love your blog! I would love for you to check out mine sometime if you get a chance!

  14. Since I love peanut butter so much had to try this one as made a pumpkin peanut butter pie once and loved it. Very tasty !! thanx !!



Related Posts with Thumbnails